Hummus recipe

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This recipe needs advance preparation!
Hummus recipe
Hummus recipe
Hummus, served!
Servings:Serves 4
Calories per serving:161
Ready in:2 days, 1 hour, 15 minutes
Prep. time:2 days, 15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
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Blending the hummus
500g of cooked chickpeas

This delicious dip is simple to make and extremely economical if made with dried chickpeas.

The recipe given is for 125 g (4 oz) of chickpeas, though if you are making it, it's probably better to multiply the quantities and make more then freeze the excess as it freezes really well.

The amount of garlic that you add is personal taste. I use much more normally.

Ingredients

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Mise en place

  • Soak the dried chickpeas for 24 hours in cold water, refreshing a few times if you can.

Method

  1. Drain and rinse the soaked chickpeas.
  2. Add to a large pan, cover with water. Do not add any salt, otherwise the peas will not absorb the water properly. Bring to the boil and simmer for 1 hour or until softened. They may take a little longer depending on size and age. A pinch of baking soda (bicarbonate of soda) added to the cooking water will shorten the cooking time.
  3. Drain, rinse and allow to cool.
  4. Add to a food processor with everything but the olive oil. Blend to a paste, then as if making mayonnaise, gradually drizzle in the olive oil with the motor running.
  5. Taste and adjust the seasoning if needed. You can always add extra garlic if needed.
  6. Adjust the consistency by adding a little cold water if too thick.

Serving suggestions

Serve with crispbread or pittas.

Variations

Omit the lemon juice, zest and salt. Instead, add the rind of a quarter of a preserved lemon plus 2 tablespoons of the preserved lemon juice. Bulk recipe here!.

You can also cook the chickpeas in a pressure cooker - details here

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.